Sandwich Fillers: 16 Dairy and Meat Free Recipes with Gluten, Soy, Egg and Nut Free Options
The Little Book of Allergy-Friendly Recipes
Nonfiction, Health & Well Being, Health, Ailments & Diseases, Allergies, Food & Drink, Vegetarian, Healthy Cooking
| Author: | Lisa White, Glenys Falloon, Hayley Richards, Anne Clark, Karina Pike | ISBN: | 9781386899228 |
| Publisher: | Complementary Kitchen Pty. Ltd. | Publication: | September 9, 2017 |
| Imprint: | Language: | English |
| Author: | Lisa White, Glenys Falloon, Hayley Richards, Anne Clark, Karina Pike |
| ISBN: | 9781386899228 |
| Publisher: | Complementary Kitchen Pty. Ltd. |
| Publication: | September 9, 2017 |
| Imprint: | |
| Language: | English |
Making sandwiches when dairy, soy, gluten, egg, meat, or nuts are not on your "can-eat" list is challenging; however, with the recipe ideas in this book, you'll be munching on your own free-from friendly sandwiches in no time!
In this book by the creators of Australian online free-from friendly cooking show Alternative Chef Kitchen you'll find:
- Butter/margarine alternatives: one with beans, another with cashews, and a sunflower seed option. This margarine alternative actually spreads and melts like dairy butter, but it is dairy and soy-free plus very easy to make at home!
- Tuna alternatives: a bean-based recipe and a nut and seed variety—both easy to make.
- Cheese alternatives: two sliceable versions (one bean-based and another sunflower seed-based, both using coconut oil). There is also a spreadable "cream cheese" alternative made with cashews.
- Curried egg without egg alternatives: with either tofu, chickpea, zucchini, or agar agar and beans.
- Chocolate spread alternatives: with hazelnut or tahini.
- Spreads: a simple sweet banana one and a smashed chickpea version.
The book contains a detailed Extra Resources section with links to video resources showing exactly how-to make several recipes. For beginner free-from cooks, the book also contains a comprehensive list explaining the less common ingredients, where you can buy them, as well as descriptions of the equipment needed and the techniques used to help you turn the foods you "can eat" into foods you "want to eat."
Making sandwiches when dairy, soy, gluten, egg, meat, or nuts are not on your "can-eat" list is challenging; however, with the recipe ideas in this book, you'll be munching on your own free-from friendly sandwiches in no time!
In this book by the creators of Australian online free-from friendly cooking show Alternative Chef Kitchen you'll find:
- Butter/margarine alternatives: one with beans, another with cashews, and a sunflower seed option. This margarine alternative actually spreads and melts like dairy butter, but it is dairy and soy-free plus very easy to make at home!
- Tuna alternatives: a bean-based recipe and a nut and seed variety—both easy to make.
- Cheese alternatives: two sliceable versions (one bean-based and another sunflower seed-based, both using coconut oil). There is also a spreadable "cream cheese" alternative made with cashews.
- Curried egg without egg alternatives: with either tofu, chickpea, zucchini, or agar agar and beans.
- Chocolate spread alternatives: with hazelnut or tahini.
- Spreads: a simple sweet banana one and a smashed chickpea version.
The book contains a detailed Extra Resources section with links to video resources showing exactly how-to make several recipes. For beginner free-from cooks, the book also contains a comprehensive list explaining the less common ingredients, where you can buy them, as well as descriptions of the equipment needed and the techniques used to help you turn the foods you "can eat" into foods you "want to eat."
